PR V1 is a liquid mould culture consisting of a single strain of blue-green Penicillium roqueforti. The use of this culture ensures a controlled development of a blue-green marbled characteristic appearance of blue cheeses. Due to medium proteolytic and high lipolytic activity during ripening, the use of PR V1 is suitable for maturation (softening the texture) and development of a quite strong aroma in typical blue cheese
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